Electrophoretlc and chromatographic characterization of Glu-A1 encoded high Mr, glutenin subunits

Variation at the Glu-1 loci has been sludied exlensively in recent years primarily because of the effects produced by corresponding encoded high M, glulenin subunits on flour technological properties. The combination of different chromatographic and electrophoretic techniques provided additional information on glutenin subunits encoded at the Glu-A1loci. Further heterogeneity was revealed with alleles differing in size, surface hydrophobicity and charge. The importance of these differences with regard to their effects on gluten structure and flour functionality remains to be e?tablished.